Alain Ducasse at The Dorchester Valentine’s Heart to Share

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Valentine's dessert - A heart to shareValentine’s day recipes don’t get more gourmet than this with an indulgent Valentine’s dessert from master chef Alain Ducasse. Surprise your loved one with this decadent mouth watering dessert and love will definitely be in the air this Valentine’s Day. 

Serves 2

What You’ll Need

For the chocolate sable 

  • 1 Egg yolk gr. 50 Butter (softened)
  • gr. 1 Salt
  • gr. 40 Caster Sugar
  • gr. 90 Flour “T55”
  • gr. 2 Baking Powder
  • gr. 8 Cocoa Powder

For the extra bitter biscuit 

  • 4 Egg Yolks
  • 1 Egg
  • 2 Egg Whites
  • gr. 100 60% Almond Paste
  • gr. 72 Caster Sugar
  • gr. 50 Butter (melted)
  • Raspberry Jam

For the chocolate mousse 

  • 6 Egg Yolks
  • gr. 210 Milk
  • gr. 18 Caster Sugar
  • gr. 300 Manjari Chocolate
  • gr. 210 Whipped Cream

For the chocolate glaze 

  • gr. 480 Whipping Cream
  • gr. 60 Milk
  • gr. 360 Caster Sugar
  • gr. 120 Cocoa Powder
  • gr. 120 Milk Chocolate
  • gr. 7 Gelatin leaves

For the raspberry confit 

  • gr. 250 Raspberry Puree
  • gr. 25 Caster Sugar
  • gr. 25 Lemon Juice

For the sorbet half heart 

  • 1 Raspberry Sorbet
  • gr. 300 White Chocolate with Seed Oil

What To Do:

  • First make the chocolate sable. Pre-heat oven to 150C. Mix all the ingredients in a medium bowl. Turn the dough out onto a floured surface and roll out to about 2mm thick. Cut out heart shape with a biscuit cutter and bake for 5 minutes on both sides.
  • Next comes the extra bitter biscuit. Pre-head oven to 170C. Mix the almond paste and 60g caster sugar in a bowl with a paddle. Gradually add the egg yolks and egg. Fold in cocoa powder then fold in melted butter. Whip 2 egg whites with 12g caster sugar and fold into the mixture. Press dough onto a 60x40cm tray until 5mm high. Bake until browned. Spread raspberry jam on top the biscuit and set aside.
  • For the chocolate mousse, first prepare a crème anglaise. Bring the milk to a boil. While the milk is heating, mix egg yolks with the caster sugar and add to the milk. Reduce temperature to a low heat and stop before boiling (up to 84C). Warm the Manjari chocolate and add to the crème anglaise. Fold in whipped cream. Spread the mousse on top of the biscuit and jam until 15mm high and freeze (see below.) Cut into a half heart.
  • Now make the chocolate glaze. Warm the whipping cream together with the milk on a high heat. Mix in the caster sugar, cocoa powder and milk chocolate. Bring to a boil for 2 minutes. Stir in gelatin leaves and sieve. Keep the mixture warm. Remove the half heart from the freeze and glaze.
  • For the other half of the cake, first create a raspberry confit by bringing the raspberry puree, caster sugar and lemon juice to a boil. Then shape a half heart with raspberry sorbet 15mm high in the cookie cutter. Warm the white chocolate with seed oil and cover the sorbet with the warm chocolate mix. Let sit in fridge for at least an hour.
  • To assemble the cake, spread raspberry jam on the chocolate sable heart base. On one half, place chocolate cake and on the other, place white chocolate glazed sorbet. To finish, draw a small heart of raspberry confit on top!

Recipe from Alain Ducasse at the Dorchester.

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